Chocolate Chip Salted Caramel Tart Recipe
This Chocolate Chip Salted Caramel Tart combines a buttery chocolate chip cookie base with a luscious homemade salted caramel sauce and a rich chocolate ganache topping. The tart offers a perfect balance of sweet, salty, and chocolatey flavors, finished with a sprinkle of fleur de sel for an elegant touch. Ideal for dessert lovers looking for a decadent treat with a delightful texture contrast.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Base
- 1 cup all-purpose flour
- 2 tablespoons all-purpose flour (additional)
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 6 tablespoons unsalted Challenge butter, room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup semisweet mini chocolate chips
Salted Caramel Sauce
- 1/2 cup heavy cream
- 1 cup granulated sugar
- 1 tablespoon corn syrup
- 1/4 cup water
- 3 tablespoons unsalted Challenge butter
- 3/4 teaspoon sea salt, good quality
- 1 teaspoon vanilla extract
Chocolate Layer
- 4 tablespoons unsalted Challenge butter
- 1 cup semisweet chocolate chips
- 1 tablespoon corn syrup
- Fleur de sel sea salt, for topping
Instructions
- Make the cookie base: Preheat oven to 350°F. In a small bowl, whisk together 1 cup flour, baking soda, and salt, then set aside. In an electric mixer bowl, cream the butter with both sugars until fully mixed. Slowly add vanilla extract and egg, blending well. Gradually add the flour mixture while mixing slowly just until combined. Fold in mini chocolate chips. Press the dough evenly into a rectangular tart pan, pushing the edges up slightly to create a rim. Chill in the fridge for 5 minutes to firm up before baking.
- Bake the cookie base: Bake in the preheated oven for 22-25 minutes until golden brown and puffed. If edges brown too quickly, cover them loosely with foil and continue baking until done. Let cool 3-5 minutes. Using a metal measuring cup or large metal spoon, press down the center of the tart to create a well for the caramel. Cool completely, at least 20 minutes, before adding caramel.
- Prepare the caramel sauce: Warm the heavy cream in the microwave and set aside. In a saucepan, combine sugar, corn syrup, and water; stir gently to mix. Cook over medium to medium-high heat, stirring until sugar dissolves and mixture bubbles. Stop stirring, allowing it to boil undisturbed until it reaches a light-to-medium honey color. Immediately remove from heat and slowly pour in warm cream, stirring carefully as it hisses and bubbles. Stir in butter, sea salt, and vanilla extract until smooth. Let the sauce cool slightly and pour into a jar.
- Assemble tart with caramel: Pour cooled but still pourable caramel sauce into the cooled cookie base, filling the well and leaving room for the chocolate layer. Use about half or slightly more of the caramel. Refrigerate tart to chill while you prepare the chocolate layer. Reserve remaining caramel sauce for another use.
- Make the chocolate layer: Melt butter and chocolate chips in a medium bowl using short microwave intervals, stirring to finish melting without overheating. Stir in corn syrup until combined. Let the mixture cool a few minutes to thicken slightly, then pour evenly over the caramel layer. Spread with an offset spatula if needed. Cool for 5 minutes, then sprinkle with fleur de sel sea salt. Chill fully in the refrigerator before slicing.
- Serve: Slice into thin pieces due to richness. Enjoy your decadent Chocolate Chip Salted Caramel Tart!
Notes
- Pressing down the center of the baked cookie before adding caramel helps contain the caramel and chocolate layers without overflow.
- Watch the caramel closely as it can darken quickly once it starts to change color.
- Use good quality sea salt like fleur de sel for the best flavor contrast on top.
- The tart is very rich—thin slices are recommended.
- Leftover caramel sauce can be refrigerated and used on ice cream or pancakes.
- Room temperature butter in the cookie dough ensures easier creaming and even texture.
- Chilling dough before baking helps maintain shape and prevents spreading.
Keywords: chocolate chip tart, salted caramel tart, chocolate caramel dessert, homemade caramel sauce, chocolate ganache tart
